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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I've always loved Chinese Chicken Salad and I've collected ingredients from several places and created a salad with all the things I liked best. It's a favorite in my family the there's never leftovers - it just seems to disappear! Hope you like it too. Ingredients:
1 red leaf lettuce |
1 iceberg lettuce |
1/2 cup red cabbage |
1/2 lb bean sprouts (or 1 pkg.) |
14 ounces mandarin orange sections |
1 carrot (grated) |
3 green onions (chopped) |
8 ounces rice sticks |
8 sheets wonton wrappers (sliced and fried) |
2 -3 chicken breasts (boiled and shredded) |
1/2 teaspoon dry mustard |
2 tablespoons sugar |
2 teaspoons soy sauce |
1 tablespoon sesame oil |
1/4 cup salad oil (i use olive oil or canola oil instead) |
3 tablespoons rice vinegar |
Directions:
1. Pour salad oil into pan (wok is best) about 3” deep and heat to 375-400 degrees. (hot).
2. Break the rice sticks into the hot oil (a little at a time) – it will puff in a few seconds. Use 2 spoons and turn over so all noodles are cooked evenly. Remove as soon as it stops crackling and place on paper towels to drain. Set aside. NOTE: Remove all small pieces from oil to prevent burning and smoking.
3. Shred lettuce into salad bowl. Mix all ingredients and top with chicken and fried rice sticks and won tons. Lightly toss the salad and top with dressing.
4. For Dressing:.
5. Place all ingredients in a salad dressing bottle and shake well and it's ready to serve.
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